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Cheesy baked pasta with spinach and artichokes
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8 oz | mezzi rigatoni or some other short pasta, (1/2 box) |
1 14-oz can | artichoke hearts, rinsed and quartered |
1 9-oz pkg | frozen creamed spinach, thawed |
1/4 cup | grated Parmesan |
2 cups | grated Mozzerella, (8-oz) |
Black pepper |
~Cook the pasta according to the package directions, drain, and return it to the pot. Heat the broiler.
~Add the artichoke hearts, spinach, Parmesan, half the Mozzerella, and 1/4 teaspoon pepper to the pasta and toss to combine.
~Transfer the mixture to a shallow 2-quart (or 8-inch square) broiler proof baking dish and sprinkle with the remaining Mozzerella. Broil until the cheese is browned in spots, 2-3 minutes.
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